. >> chef george mendez is the owner of aldayea restaurant here in new york and is so sweet to bringff on short notice. >> peas and bacon. in this pot here we're going to start with olive oil, some minced onion, garlic. and slab bacon. >> what is the difference? >> in the store you buy bacon that's already sliced. this is a slab. >> you get a lot of fat with that. >> lardon. >> like my thigh. >> this gets sweated first, the bacon fat comes out. we take it out of the pan and here's your onions that are cooked with the garlic. we're going to add the garlic now and you're going to start stirring, all right? >> we need a spoon. >> and can you add the tomato. >> i'm going to add the tomato while you do that cooking. >> it's important to sweat that nice and slow. >> what's that mean, sweat? >> cook it over low heat, not that much color. >> and a pinch of chili flakes. >> and what's in there, bay le? >> that's a bay leaf. it's important that you tear it. >> to all the aroma comes out. really important. >> and this is what it looks like? >> that's fast forward. >> to this point, correct. >>